Name: Potato blini with salsa cruda
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 200 gram potatoes, peeled; 3/4 cup (110g) self-raising flour; 1/2 teaspoon bicarbonate of soda; 1 teaspoon finely grated lemon rind; 3/4 cup (180ml) milk; 1 egg; 100 gram butter, melted; Salsa cruda; 1/4 cup (60ml) lemon juice; 1/4 cup (60ml) extra virgin olive oil; 1 clove garlic, crushed; 2 medium tomatoes (380g), seeded, chopped finely; 1/2 cup fresh flat-leaf parsley, chopped finely; 1 small red onion (100g), chopped finely; 1 small avocado (200g), chopped finely; Horseradish topping; 1 tablespoon drained baby capers; 1 teaspoon horseradish cream; 1/3 cup (80g) sour cream; 1/4 teaspoon sweet paprika

Potato blini with salsa cruda

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Makes 25 Item

Prep

30M

Cook

30M

Total

Ingredients

200 gram potatoes, peeled

3/4 cup (110g) self-raising flour

1/2 teaspoon bicarbonate of soda

1 teaspoon finely grated lemon rind

3/4 cup (180ml) milk

1 egg

100 gram butter, melted

Salsa cruda

1/4 cup (60ml) lemon juice

1/4 cup (60ml) extra virgin olive oil

1 clove garlic, crushed

2 medium tomatoes (380g), seeded, chopped finely

1/2 cup fresh flat-leaf parsley, chopped finely

1 small red onion (100g), chopped finely

1 small avocado (200g), chopped finely

Horseradish topping

1 tablespoon drained baby capers

1 teaspoon horseradish cream

1/3 cup (80g) sour cream

1/4 teaspoon sweet paprika

Method

1.Boil, steam or microwave potatoes until tender; drain. Mash potatoes in large bowl. Stir in sifted flour and soda.

2.Make a well in the centre of potato mixture; pour in combined rind, milk and egg, stirring, until batter is smooth. Cover; stand 10 minutes.

3.Meanwhile, make salsa cruda. Combine lemon juice, olive oil, garlic, tomatoes, parsley, red onion and avocado in a medium bowl.

4.Next make horseradish topping. Combine capers, horseradish cream, sour cream and sweet paprika in a small bowl.

5.Heat large non-stick frying pan; brush lightly with a little of the butter. Cook tablespoons of the batter, in five batches, until browned both sides, brushing pan with butter between batches. Transfer to wire rack to cool.

6.To serve, top blini with salsa cruda and horseradish topping.

Russet burbank potatoes were used to make this dish, however substituting with Agria or other boiling potatoes is fine.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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